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POWER APPROX, STANDTIME
FOOD (%) COOKINGTIME SPECIAL NO,,ES
Iinminules) lin minutes)
Pork Use bacon rack or line bottom of
Bacon, Slices dish with paper towel, Place
1 HIGH 11/2to 2 1 bacon on paper towel. Cover
2 HIGH 2 to 21/2 1 loosely with another paper towel
4 HIGH 31/2to 41/2 1 to prevent spattering,
Chops, Loin 1/2-inch
(lcm) thick
1
2
Chops, Rib 1/2-inch
(lcm) thick
1
2
4
Wieners
1
2
4
Ham, fully cooked
Canned 3 Ibs (1,3kg)
*Approx.temp.
after stand
120'1=to 130"F
(50'C to 55'C)
Ham, Slice 1-inch (2.5cm)
Thick per I Ib (450g)
Pork Roast per 14b N50g)
Approx. temp.
after stand 170°F to 175' F
(77"C to 79"C)
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
5 (5o)
HIGH
5 (5o)
31/2to 41/2
8 to 81/2
31/# to 4
51/# to 6
91/2 to 10
1/2 tO1
1 tO 11/2
1344to 21/2
10to 12
11 to 13
17 _ 19
2
5
5
1
1
1
10
10 to 15
Place in a shallow dish.
Cover loosely with waxed paper
to prevent spattering, --urn over
halfway through cooking time.
Score before cooking.
Shield edge of ham with strip of
foil, Place on roasting rack,
Cover with waxed paper. Turn
over halfway through cooking.
Place in a shallow dish. Cover
with waxed paper. Turn over
halfway through cooking,
Cook in a covered casserole or
cover with plastic wrap,
17